After dicing up the chicken cutlets, place them in container and sprinkle 1 tsp each: salt, pepper, cinnamon, cumin, and coriander. Top with juice of 1 lime, as well as grated lime zest. To finish top everything 1 tablespoon of the minced garlic and some fresh cilantro. Shake container and place in fridge for 30 minutes.

While chicken is marinading, begin preppeing veggies, broth and beans.

While soup is cooking, grab the chicken from the fridge and in a large skillet coated with cooking spray begin cooking. Top chicken with additional garlic, squeeze the second lime over the chicken as it simmers, and top with more fresh cilantro. Allow chicken to cook through, outside should be golden and crisp.

Once veggie pot is at a boil, reduce heat to low simmer. Add chicken and 3 whole pepperoncini and allow flavors to meld. Once veggies are tender remove soup from heat and serve. Add a warmed pita for dipping.

One more look! Yum Yum!

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